Name: Pomegranate and Cumin Xinjiang-Style Stuffed Bell Peppers with Rice and Spices
Total time: 47 min
Yield: 4 servings
Cuisine: Xinjiang Chinese
Ingredients: 4 large bell peppers; 1 cup cooked rice; 1 onion; 1/2 lb ground lamb; 1 tsp ground cumin; 1 tsp paprika; 1 tbsp soy sauce; 1/2 cup plain yogurt; 1 tbsp lemon juice; salt to taste; 1 tbsp pomegranate molasses; 1 tsp ground cumin

Pomegranate and Cumin Xinjiang-Style Stuffed Bell Peppers with Rice and Spices

Tart pomegranate with earthy cumin

47 minutes4 servings

Method

Before baking peppers, mix pomegranate molasses into rice. 1: After mixing yogurt, stir in cumin. 2: Just before serving, drizzle pomegranate molasses over peppers.
Preheat oven to 200°C (390°F).
Cut peppers and remove seeds.
Sauté onion, lamb, cumin, paprika, soy sauce, and salt.
Mix in cooked rice. Stuff peppers and place in a baking dish.
Bake for 25-30 minutes until peppers are tender.
Mix yogurt and lemon juice for sauce. Serve alongside.
Check that the ground meat reaches 71°C (160°F) throughout before serving.

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